Author: Gesine Knubel Lemcke

Gesine Knubel Lemcke was a cooking teacher and cookbook writer associated with late nineteenth-century culinary education in New York. The 1900 publication How To Make Good Things To Eat was a compact promotional recipe book prepared for Libby, McNeill & Libby. Google Books records Lemcke’s authorship, the company’s contribution, and the original edition, while a separate bibliographic record preserves the work’s publication identity and practical cooking subjects. The booklet gathers instructions and menu ideas around preserved foods at a time when branded ingredients and domestic-science teaching were becoming increasingly connected. Lemcke had also written broader cookbooks and taught techniques intended to make household preparation systematic and repeatable. Readers of How To Make Good Things To Eat should therefore understand it as both a historical recipe collection and an example of early food marketing. Its value lies in showing how culinary authority, convenience products, and instructional print met in American kitchens around the turn of the twentieth century.